Looking for quick and easy snack? Or a savoury breakfast for when you're on the run? Prep these muffins on a Sunday evening and you're set for the week!
- 2 cups plain flour**
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, whisked*
- 1 cup milk of choice
- 1/4 cup greek yoghurt*
- 100g basil pesto
- 1 tbsp olive oil - optional - if your pesto is really thick and not oily you may want to add this)
- 1/4 cup fresh basil, finely chopped
- 400g pumpkin, chopped into small cubes & roasted
- 100g baby spinach, roughly chopped
- 100-150g goats cheese or feta, crumbled*
- Preheat oven to 180°C and lightly grease or line a muffin tin and baking tray.
- Place pumpkin on baking tray and roast for 15-20 mins.
- While pumpkin is roasting, sift dry ingredients into a bowl and whisk together.
- Whisk wet ingredients in a separate bowl. Make a well in the centre of the dry ingredients and add in the wet ingredients. Combine with a spatula but avoid over mixing the batter (this is the trick to keeping your muffins light and fluffy).
- Fold through roast pumpkin, spinach and cheese until just combined.
- Divide mixture into the muffin tin (makes 10-12 muffins). Optional to sprinkle some pine nuts on top of each muffin before baking.
- Bake for 20-25 minutes or until lightly golden and a skewer comes out clean. Serve cold or warm.
Keep muffins stored in a sealed container in the fridge or pantry or wrap individually and freeze.
- Egg - flax/chia egg or 1/4 cup silken tofu
- Greek yoghurt - dairy free or coconut yoghurt
- Cheese - dairy free cheese
**Gluten free subs:
- Use equal parts plain gluten free flour or spelt flour
Recipe by Miranda (@clean_treats), featured in our Autumn Wellness Mag